Willamette Valley Life Magazine: Summer 2015 Edition by Randy Hill

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WILLAMETTE VALLEYY P L A C E S T O G O. . . P E O P L E T O S E E . . . T H I N G S T O D O

Volume 6 Issue 3 / Summer 2015 (Display until October 1, 2015) WillametteValleyLife.com

Managing Zena Forest Page 8

Gilgamesh’s Mama Beer Page 10

DAYCATION DESTINATION: WILLAMETTE HERITAGE CENTER

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Start. Do. Now. SAY “YES” MORE

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VINEYARD WINE TASTING AT ITS PEAK

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EAT ORZO CHEESECAKE FRUIT SALAD

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Summer 2015 • Willamette Valley Life

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Willamette Valley Life • Summer 2015

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Summer 2015 • Willamette Valley Life

S U M M E R

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PUBLISHERS Randy and Dawn Hill

SENIOR EDITOR Jessica Gardner

Managing Zena Forest Because Sarah Deumling manages a forest, the future looks brighter. By Suzanne Reingans

ASSOCIATE EDITOR Erin Grace

ART DIRECTION Hill Design Studios

In celebration of Gilgamesh’s Mama Beer

DISTRIBUTION Profile In Delivery

Popular brewery gets by with a little help from their mom.

By Sarah Horner

CONTRIBUTING WRITERS Danita Cahill, Sarah Horner, Steve Prager, Kim Puffpaff, Ryan Reichert, Suzanne Reingans

Time machine journey to the Willamette Heritage Center Stroll through the history of the Willamette Valley. By Danita Cahill

ADVERTISING SALES 503.507.1228

PHONE 503.507.1228

Say “Yes” More

MAILING ADDRESS P.O. Box 17264 Salem, Oregon 97305

Time to put down the remote and take action. By Steve Prager

EMAIL publisher@willamettevalleylife.com

Wine tasting at its peak

WEBSITE willamettevalleylife.com

Five place to enjoy wine tasting in the north Willamette Valley. By Ryan Reichert

Willamette Valley Life Magazine is published quarterly. Opinions expressed in this magazine are those of the authors and not necessarily those of Willamette Valley Life Magazine. This publication cannot be reproduced in any form without written consent from Willamette Valley Life Magazine. Although we have made very effort to insure the accuracy of the information in this publication, due to the passage of time and the anomalies inherent in the publishing process, we cannot be responsible for errors or incorrect information. Please contact the individual establishments to confirm information.

Fresh and easy dessert

Orzo cheesecake fruit salad. By Kim Puffpaff

FROM THE PUBLISHER

hh, it’s summertime in the Willamette Valley! The summer season is one of my favorite times of the year. The entire valley comes to life with a slew of festivals, county fairs and farmers markets. In this issue of Willamette Valley Life, we feature a couple of family businesses you might not have heard of, and the interesting stories behind their creation. 4

The Deumling family created Zena Forest Products and are making a huge impact on Polk County’s Zena Forest with a business plan that places respect for the forest and the land at the forefront. In addition to preserving an important and endangered forest ecosystem, they also turn out beautifully milled wood and provide jobs for people in the area. What a great story! Salem’s Gilgamesh Brewery started as a local family’s dream to build a

Willamette Valley Life • Summer 2015

business that could last for generations. The Radtke family of Turner pulled together their various talents to produce a quality product in a very competitive market. We are surrounded by a rich history here in the Willamette Valley, and one standout is the Willamette Heritage Center at The Mill in Salem. It’s a great place to spend a day with friends and family while learning about the area’s rich history.

I hope you enjoy this issue of Willamette Valley Life. We hope you have a great summer here in one of the most beautiful areas in the country!

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Summer 2015 • Willamette Valley Life

VA L L E Y F LOOR

Honeywood Winery earns five medals at Oregon wine competitions

Salem Mini Maker Faire: Connecting Creative Commmunities

he 2nd Annual Salem Mini Maker Faire is coming Saturday, August 8th, 2015 to Gilbert House Children’s Museum. It will take place from 10 am – 5 pm. Maker Faires celebrate what people are passionate about, connecting the community through show-and-tell style learning. This Maker Faire is for anyone who likes learning new things; you don’t have to be a “Maker” to come, although you just might discover you already are a Maker. Any groups or individuals interested in presenting their project, activity, or performance in this event should complete the simple application at makerfairesalem.com. Maker application deadline is July 13, 2015. Maker Faire is the Greatest Show (and Tell) on Earth, a family-friendly showcase of invention, creativity and resourcefulness, and a celebration of the Maker movement. It’s a place where people show what they are making, and share what they are learning. Makers range from tech enthusiasts to crafters to homesteaders to scientists to garage tinkerers. They are of all ages and backgrounds. The aim of Maker Faire is to entertain, inform, connect and grow this community. The original Maker Faire event was held in San Mateo, CA and in 2014 celebrated its ninth annual show with 6

some 1100 makers and 130,000 people in attendance. World Maker Faire New York, the other ﬂagship event, has grown in four years to 600+ makers and 80,000 attendees. Communitydriven, independently organized Mini Maker Faires are now being produced around the United States and the world — including right here in Salem. While the event will be held Gilbert House Children’s Museum, it isn’t just for kids. The Salem Mini Maker Faire is an all-ages gathering for anyone interested in seeing science, technology, and engineering utilized for creative projects. Mini Maker Faires are known for having a “spectacle” showcase presentation. The Salem Mini Maker Faire will feature The Walking Beast, created by Martin Montesano of Salem-based Moltensteelman Studio. In addition, a wide variety of makers will be set up to show their craft to visitors and answer questions about what they do. These makers include 3D printers, textile artists, food sustainability experts and a blacksmith specializing in knife forging. Hands-on activities will be on hand for visitors who will inevitably feel inspired to tinker with something themselves. Tickets for the event are just $5 for Gilbert House Members and $10 for general admission.

Willamette Valley Life • Summer 2015

oneywood Winery, Oregon’s oldest winery, has earned three silver medals and two bronze medals at several Oregon wine competitions. The awards include: A silver medal from the Newport Seafood & Wine Festival for Honeywood’s Triple Berry Wine – one of the winery’s best sellers, featuring a unique blend of Marionberry, Raspberry and Strawberry flavors. A silver medal for Honeywood’s Raspberry Wine and a bronze medal for its 2012 Pinot Noir at the SIP event in McMinnville, Oregon. A silver medal for Honeywood Currant Noir and a bronze medal for its Gooseberry Wine at the Portland Seafood & Wine Festival. This was the first award for the Gooseberry wine, which was released last year. “We are honored to receive awards for five different wines – from our more traditional Pinot Noir to wines made from other fruits, including one

of our newest releases,” said General Manager Lesley Gallick. Honeywood also recently received ﬁve medals in the “2015 Best of the Mid-Valley” reader poll sponsored by the Statesman Journal of Salem, Oregon. Honeywood won a Gold Medal in the Best Free Event category for its monthly First Friday celebrations featuring wine tasting, music and food. Bronze Medals were awarded for the following categories: • Best Place to Buy Wine • Best Wine Tasting • Best Winery

• Best Online Retailer “It’s gratifying that even after 80 years in business, Honeywood Winery continues to be recognized as a place where both wine enthusiasts and nontraditional wine drinkers can ﬁnd something they enjoy,” Gallick added.

Summer is the annual permission slip to be lazy. To do nothing and have it count for something. To lie in the grass and count the stars. To sit on a branch and study the clouds. –Regina Brett

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C A L E N D A R

July, August, September

July 1-12 - Oregon Bach Festival.

July Every Wednesday through October –Wednesday Farmers Market - Salem. Chemeketa Street in Salem, Oregon is turned into a pedestrian shopping area where you can find fresh produce, fruits, baked goods, lunch, art, crafts and a whole lot more. salemsaturdaymarket.com 1-12 - Oregon Bach Festival Eugene. Under the artistic leadership of Matthew Halls,the Oregon Bach Festival presents three weeks of choral-orchestral masterworks,guest artists, chamber music, social events, and education programs. 541.346.5666. oregonbachfestival.com. 3 – Fireworks at The Oregon Garden – Silverton. Join us on July 3rd for Silverton Day, live music and a beautiful fireworks display, planned by the Oregon Garden Foundation. oregongarden.org 9-12 - Marion County Fair - Salem. The Marion County Fair is a yearly family tradition with events for kids, teens, parents and seniors. Exciting concerts, contests, art, entertainment, animals and family workshops will keep you busy all four days! Oregon State Fairgrounds. 503.585.9998. co.marion.or.us/CS/Fair. 15-18 - Linn County Fair - Albany. Linn County Fair and Expo Center. Entertainment includes Clay Walker and Creedence Clearwater Revisited. linncountyfair.com. 18–Rust-o-Rama – Salem. This is a pre1963 Traditional Hotrod and Customs Car Culture Event. This event has been established for all to enjoy Traditional

August 1-2 - The Great Oregon Steam-Up.

Hotrod and Early Custom Cars. bomberscc.com. 24–26 – Garibaldi Days – Garibaldi. Three-day event brings hundreds of visitors in for planned or impromptu reunions and other activities. The festivities kick off with scheduled trips by the Oregon Coast Scenic Railway from Garibaldi to Rockaway Beach. One of the main events is the annual Garibaldi Days Parade. visitgaribaldi. com. 25-26 – The Great Oregon SteamUp – Brooks. The largest event at Antique Powerland during the year and it involves all of the museums and many other participants. One of the unique aspects of the event is that most of the equipment is operating. antiquepowerland.com

August July 31-August 2– Tour de Lane – Junction City. Three day noncompetitive bicycle rally open to cyclists of all kinds. Weekend ride options include two supported centuries, local bike industry factory tours, wine tasting and more. 25950 Richardson Park Road, Richardson Park, Fern Ridge Lake, Junction City. tourdelane.com 1-2 – The Great Oregon Steam-Up – Brooks. The largest event at Antique Powerland during the year and it involves all of the museums and many other participants. One of the unique aspects of the event is that most of the equipment is operating. antiquepowerland.com. 7-9 – Homer Davenport Community Festival – Silverton, Oregon has

September 19 - Salem Swings!

celebrated the life & humor of Homer Davenport since 1980. Homer became an internationally respected & pioneering political cartoonist from the turn of the century. Davenport always had a strong connection with the place he was born and raised. Locals fondly refer to the festival as “Homer Days” when Homer Davenport’s hometown is filled with the annual three�day summer festival with celebrations the whole family can enjoy.homerdavenport.com 8 - Salem Mini Maker Faire – Gilbert House Children’s Museum - Salem. The Salem Mini Maker Faire is a chance for Salem to celebrate its local makers. It is an all-ages gathering for anyone interested in seeing science, technology, and engineering utilized for creative projects and performances. 10:00 a.m. to 5 p.m. 14-16 – Step Back In Time – Tillamook. Museums and cultural centers offer a special “Pass to the Past” price to tour participating centers and take part in special programs and demonstrations. Starting July 1, advanced tickets can be purchased through Latimer Quilt and Textile at (503) 842-8622. Cost: $20 Adults, children 11 and under FREE, however, the Oregon Coast Scenic Railroad will charge a modest fee of $3 for children 3-11. tcpm.org 21-23 – The 38th Annual Art Fair & Farmers Market– Rockaway Beach. Located on The Oceans Edge. Get in the swim of summer with art, food, mermaids. Enjoy exquisite handmade arts and crafts, fresh fare from local farmers, face painting and more. Try on a tail with the Oregon Mermaids and listen as

the sea sirens tell ocean tales. rockawaybeach.net

September August 28 through September 7 – The Oregon State Fair – Salem. Named a Top 10 State Fair by the Huffington Post Summer concerts that redefine fun. oregonstatefair.org. 6-8 – Sublimity Harvest Festival - Sublimity. The event features tractor, truck, ATV and horse-pulling competitions. Monster trucks, a fun run, parade, Kid Zone and live music. 503.769.3579. sublimityharvestfest.com. 17-20 – Mt. Angel Oktoberfest – Mt. Angel. Annual Oregon folk festival with over 350000 visitors. Offers traditional biergarten, weingarten and microgarten. oktoberfest.org. 18-19 – Independence Hop & Heritage Festival – Independence. The Independence Hop & Heritage Festival is part of the rich history which fills the Willamette Valley. Independence, Oregon is the former Hop Capital of the World, boasting over 20,000 acres of hops in the 1930’s. Join our celebration of hops and community heritage! 19 – Salem Swings! –Salem. Join Western swing band The Oregon Valley Boys and string band Wild Hog in the Woods for an evening of swinging music and dance at the Ike Box at 299 Cottage St NE in Salem. Doors open at 7:00 p.m. $5. admission fee. All ages. OregonValleyBoys.com

For addional calendar listings visit willamettevalleylife.com

Summer 2015 • Willamette Valley Life

Forestt MANAGING ZENA

PHOTOS & STORY BY SUZANNE REINGANS

Sarah Deumling, forest manager, and a venerable Oregon white oak.

(Above) A sustainable forest grows a valuable crop, lumber-but it also produces clean drinking water and a safe haven for diverse ﬂora and fauna. (Left) Ben Deumling, sawyer at Zena Forest, measures timber destined to become oak ﬂooring.

Because Sarah Deumling manages a forest, the future looks brighter. Because Ben, her

son, takes the oaks from that forest and mills wood for local use, the future has a smile.

The future looks bright because at Zena Forest, a 1300-acre forestland in the Eola Hills near Salem, the Deumling family’s goals are to nurture the woodland in all its health and diversity while harvesting trees for milling on-site. The native white oak and bigleaf maple gleaned from the forest would have been “thrown down the canyon” in the crush to harvest Douglas ﬁrs in the former days of regional logging. Now, it’s made into gleaming wood for local ﬂoors, furniture and cabinetry. 8

Willamette Valley Life • Summer 2015

Ben Deumling, a tall man with a ready smile, started Zena Forest Products in 2007 at age 25. He wanted to ﬁnd a better outlet for Zena’s hardwood logs than the industrial sawmills, where prices were low and good management practices weren’t rewarded. His brother, Reuben Deumling, designed the Europeanstyle mill building, which is made of timber harvested on-site. Ben spends his days eagerly overseeing the process of turning trees into lumber. “People ask me what I do for a living, and when I tell them I’m a sawyer, they look puzzled,” he says. It’s an unusual occupation. One part he enjoys is watching the beautiful grain

of a tree revealed as the saw makes its ﬁrst cuts. “Most days I think I’m the luckiest guy in the world. I get to work with big machines in the middle of a beautiful forest,” says Deumling. He is currently adding to the scope of his mill production by refurbishing and operating the planers and other workhorse machines common a century ago. While Ben runs the sawmill, his mother, Sarah, manages the wood source, Zena Forest. Zena Forest is one of the largest contiguous blocks of mixed conifer forest in the central Willamette Valley. It includes areas of endangered oak savannah and oak woodland. Protected by a conservation

easement, it’s stipulated that the land will continue as a working forest in perpetuity. Several threatened and endangered species safely live there. When local citizens turn on the water tap, they reap the benefit of living near a vibrant forestland that filters and stores their water before releasing it to fill reservoirs and wells. Petite and cheerful, Sarah works hard in the forest, planting young trees, hacking away invasive blackberry vines and overseeing restoration and logging. She wields a machete for hacking back weeds; she doesn’t use chemicals. “The way we do forestry is no clear-cutting, no chemicals, no soil compaction,” says Sarah. These “three Cs” are the standard in most industrial forestland, where these damaging practices are employed to increase profit. “We aim to show that ecology and economy are one and the same in the long run,” says Sarah. “It’s not an either/or thing.” She believes that with care, a forest can produce wood efficiently and keep producing forever. “As time goes on, the highest value of forests will be clean air, clean water, biodiversity, even recreation. These are going to be more important than getting a few more board feet.” By making the best use of local hardwoods, the Deumlings provide jobs in Polk County while preserving a vibrant forest habitat that may become

“Most days I think I’m the luckiest guy in the world. I get to work with big machines in the middle of a beautiful forest,” says Deumling. He is currently adding to the scope of his mill production by refurbishing and operating the planers and other work-horse machines common a century ago. scarce in the future. In addition, their forest allows locals to buy wood from a source that is sustainable and local. “All wood, no matter what kind – even particle board – came from somebody’s backyard,” says Ben. “That’s what I’m about: engaging people to think about the source.” If that backyard source is a carefully managed, healthy forest like Zena, the future looks bright. Want to tour Zena Forest Products or view their selection of products? Visit their website at www.zenaforest.com. Suzanne Reingans, a mother of four grown children, likes reading, writing and living a homecentered life in her native town of Dallas, Oregon. Between rain showers, she hikes or mountain bikes in the mossy forests of the Coast Range west of town, where she keeps an eye out for edible fungi and any other wild ﬂora and fauna.

New-sawn oak boards dry for a year in this breezy, shady shelter.

Sarah Deumling shares her insights about managing healthy forests with a tour group.

Summer 2015 • Willamette Valley Life

PEOP L E/ P LAC ES

In Celebration of Gilgamesh’s Mama Beer Popular brewery gets by with a little help from their mom

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Eileen recalls coming home one day to find her kitchen a mess. All of her Earl Grey tea bags had been opened and an entire box of Cuties tangerines had been, in her words, “pulverized.”

Willamette Valley Life • Summer 2015

accounting. She’s happy to stay behind the scenes and watch proudly as her boys’ garage endeavor grows into a popular Willamette Valley destination. Visit Gilgamesh Brewery at 2065 Madrona Ave. SE, Salem, OR 97302 or at gilgameshbrewing.com. Sarah Horner is a freelance writer, photographer and winemaker. Eight years of experience in the local wine industry allowed her to explore the rich culture the Willamette Valley offers. The sights, sounds and stories of the region inspire her and she enjoys sharing her discoveries with readers. Sarah lives with her husband, two teenage boys and miscellaneous pets.

SARAH HORNER

have a namesake beer. “Mean Eileen” is a black lager, crafted in the style of “schwartz bier,” or “black beer” in German. Schwartz happens to be Eileen’s maiden name. As for the “Mean Eileen,” a moniker that doesn’t ﬁt this cheerful woman’s personality at all, she shared how that came about many years ago. “I was an ER nurse and a young patient was worried she wouldn’t remember my name if she needed me. I told her that Eileen rhymed with mean, so Mean Eileen. A colleague of mine overheard this and thought it was funny to keep calling me that. It just stuck.” Up until recently, Eileen also did the books for Gilgamesh. This summer she retired from both nursing and brewery

SARAH HORNER

ilgamesh Brewery in Salem is known for its creative beer recipes, incorporating local crops like cranberries and filberts into is brews. The brewery is owned and run by three brothers and their dad: Michael runs the brewery and develops the creative recipes, Nicholas heads up the restaurant, Matt manages the sales and distribution, and their dad, Lee, oversees general operations and is the craftsman who built the beautiful wood bar at the brewery. But this popular brewery may not have launched without help from Mom. Eileen Radtke, a nurse for more than 40 years, raised three boys in the countryside of Turner, Oregon. The boys grew and moved out, but, as Eileen said of raising sons, “You never quite get rid of them.” When oldest son Michael became interested in homebrewing, it made sense to work from his parents’ more spacious digs. As he got more interested and brewed more beer, Michael approached the need for more resources by involving his two younger brothers, Nick and Matt. Eileen recalls coming home one day to find her kitchen a mess. All of her Earl Grey tea bags had been opened and an entire box of Cuties tangerines had been, in her words, “pulverized.” As it turned out, Michael was inspired by his mother’s pantry and created Gilgamesh’s signature beer: Mamba. The menu describes this brew as a “unique malt beverage defined by black tea, bergamot, tangerine peel and rye.” Eileen still recalls the mess of that initial creative process, but it wasn’t the only way she got involved. The brothers were mostly making beer for themselves in the garage, but it was also popular among friends and family. At one point, with several kegs in tow, they got a booth at the Salem Food and Wine Festival and their unique recipes were also well-received by the general public. Demand increased and the Radtkes couldn’t produce enough in Mom’s garage; they needed more equipment and their own space. Eileen’s pantry had already been raided, now it was time for her bank account. Eileen loaned the brothers some money to start the brewery and they promised to make her rich in exchange. “But I’m still not rich yet,” she quipped, laughing. Eileen may not be rich but she does

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Summer 2015 • Willamette Valley Life

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Summer 2015 • Willamette Valley Life

DAYC AT I ON

Time Machine Journey to the Willamette Heritage Center Stroll through the history of the Willamette Valley

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Working at the mill was

DANITA CAHILL

ver wonder what it’s like to step inside a time machine and pop out into another era? A visit to the Willamette Heritage Center at The Mill will give you a taste. The five-acre site in Salem, locally known for decades as Mission Mill, has burgeoned into much more than a defunct antique woolen mill. Besides the self- and staff-guided tour of fourteen historical buildings, visitors can enjoy exhibits, the mill library and archives, fiber artists at work and gift shops. If you feel peckish after strolling the grounds and poking around the mill, houses, parsonage and church, you can grab a bite to eat at the cafe or bring your own lunch and picnic along Mill Creek.

Some of the antique mill machinery still works, while some is used only for display.

no walk in the park. It was hard, dirty labor. Some areas were incredibly hot while others were almost

Museum visitor Ben Nelson of Scio talks with a ﬁber artist at the Willamette Heritage Center. As a youth, Ben visited the mill with his mother, who purchased wool fabric by the yard to make undergarments for her family. “Hot and itchy,” Ben recalls.

playing in the mill race when they got home, their skin dyed blue or green. After cleaning and dying, mill workers “carded” the wool to detangle it, then sent it through machines to form lengths of webbed roving. The “spinning mule” twisted the roving into yarn and wound it onto wooden bobbins. Weaving machines wove the yarn into warm, heavy fabric. The mill closed in 1962 when synthetic fabrics took the place of scratchy wool. So, are you ready now to take your journey back in time? All aboard! Step oﬀ the train at Salem’s Amtrak station and you’ll feel as if you’ve zipped back in time: the Willamette Heritage Center is right across the street.

Willamette Valley Life • Summer 2015

DANITA CAHILL

A guided tour may include a museum volunteer dressed in period clothing and acting the part of someone connected to the mill – for instance, one of mill founder Thomas Kay’s children. Working at the mill was no walk in the park. It was hard, dirty labor. Some areas were incredibly hot while others were almost unbearably dingy and cold. Pickers removed burrs, grass seeds and other debris from sheep’s wool before sending it to the scouring room for washing. Some wool was processed in ﬁve natural colors – white, grey, black, brown and red – while some was dyed. After ﬁnishing the dying process, workers dumped the dye vats into the mill race. Children liked to swim and play in the mill race, though not always with parental consent, so the swimmers appointed one child as spotter. When the vats dumped, the spotter hollered “Here it comes!” giving the other children time to scramble up the banks. Not all made it out in time. More than one child was busted for

DANITA CAHILL

unbearably dingy and cold.

A museum tour guide, left, gives weaving instruction to visitor Bea Baughman of Scio.

—Museum hours: Monday-Saturday, 10 a.m.-5 p.m. —Library and archives: TuesdayFriday, 12-4 p.m. —Cost: There is no charge to enter the grounds. Museum pass: $7.00 for adults, $6.00 for seniors 65 and older, $4.00 for students, $3.00 for youth ages 6-17. Children 5 and under are free. Call to pre-arrange group tours for 10 or more adults and shave $1 oﬀ each admission. —Getting there: From Interstate 5 take exit 253. Turn west onto Route 22 (Mission Street). In approximately 1.7 miles, turn right onto 17th Street. Go three blocks, then turn left onto Mill Street. Drive four blocks to 1313

Mill St. SE. You’ll spot the red brick buildings on your right. Want to know more? Call 503-5857012 or go to willametteheritage.org. For train schedule and fares, call 1800-872-7245 or go to amtrak.com.

Danita Cahill is a freelance writer, photojournalist and alpaca rancher. She’s written and done photography work for over a dozen newspapers and half a dozen magazines, allowing her to discover many interesting Willamette Valley people doing amazing things. Danita lives on a small farm with her husband, two young sons and many pets. Between magazine assignments, she writes books and photographs nature.

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Summer 2015 • Willamette Valley Life

S TA R T. D O. N OW.

Say “Yes” More Time to put down the remote and take action

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anny Wallace was miserable. After a girlfriend jilted him, he walled himself up in his apartment in lockdown mode. His default response to life—to anything— was NO. No, no, no. Friends tried everything to pry Danny out his self-imposed cocoon of self-pity and isolation, but to no avail. It might have been all over for Danny, but for a chance encounter with a bearded stranger on an afternoon bus. The stranger turned to Danny and said three little words: “Say yes more.” Three little words. Say yes more. Danny grabbed the challenge and decided to say yes to everything. He recorded his amazing journey in a diary that eventually became the hilarious book “Yes Man.” (Yes, the source for the movie starring Jim Carrey. The book is way better.) Danny’s commitment to say yes more took him around the world, ﬁlled and emptied his bank account, reconnected him with his soul and brought him true love. Not bad for three little words.

couple of things. For example, we learn how to live comfortably. The TV is loud, the recliner is comfy, the clothes loose and baggy and the razor lost. Also, we ﬁnally learn how to not look foolish. Looking foolish was a big problem in school and we ﬁnally licked it. Mainly, we banished looking foolish by never putting ourselves into new situations. A new situation might lead to failure, and failure always makes one look foolish. Our routines are down pat. They work. Our lives are about as exciting as a warm cup of cottage cheese. Inertia is killing us. As the poet said, we have to slip “the surly bonds of earth” in order to dance “the skies on laughter-silvered wings / Sunward I’ve climbed, and joined the tumbling mirth / Of sun-split clouds, and done a hundred things / You have not dreamed of.”

JEAN-ETIENNE MINH-DUY POIRRIER

Try it, you’ll like it

My story Immediately after devouring Danny’s book, I received an invitation to dinner that I was disinclined to accept. Not my cup of tea, but…say yes more. So I went. The food and company were marvelous, but the main takeaway of the evening was a brand new way of looking at the world. I learned there are parts of the globe where one can live comfortably (in early retirement, let’s say) for far less than my house payment. Maybe for less than a cheap apartment rent here in the U.S. And the life? I’m talking warm skies, friendly people, sunny beaches, palm trees. It was an epiphany. An epiphany I could’ve easily missed, if I hadn’t said yes.

Rollin’ on the river Recently, I got an oﬀer to play guitar as part of the musical entertainment on a ﬁve-star riverboat that cruises the Columbia. The pay would be good, but the gig involved being gone 16

We break out of our inertia and a ho-hum existence when we say yes. You and I are the only ones with the ability to open—or close—the flood gates of adventure and purpose for our lives. Saying yes is the key. Saying yes puts everything in motion. “Yes” is the lubricant of your life’s purpose. for extended periods of time, living in a cramped room sans windows or ventilation, wearing uniforms and getting a short haircut. Worst of all, I would have to quickly sharpen my rusty musical skills. I sussed that the rest of the band would be lean, mean professionals, not inclined to suﬀer musical fools gladly. In short, I was being oﬀered an incredible opportunity, but if I said yes I would be thrust way

Willamette Valley Life • Summer 2015

out of my comfort zone. If I said yes, I would have to kick everything in my slovenly, comfortable, post-retirement life up several notches. (Stay tuned to this column to ﬁnd out how the story ends. I said yes, and it’s been an exciting and rewarding challenge. So far.)

Why we prefer inertia As we get older, we ﬁgure out a

We break out of our inertia and a ho-hum existence when we say yes. You and I are the only ones with the ability to open—or close—the ﬂood gates of adventure and purpose for our lives. Saying yes is the key. Saying yes puts everything in motion. “Yes” is the lubricant of your life’s purpose. You can start small if you like. As Danny says, “…Say yes to something you’d normally say no to. … Say yes to a friend. Yes to a drink after work. Yes to a stranger. Yes to yourself. You’d be amazed at where they can lead.” Remember, our opportunities often come to us disguised as inconveniences, as something that’s easy to say no to. Say yes instead. Be brave. Go for it. Be brave. And: say yes more!

Steve Prager is a retired military musician and Postmaster who lives in an old cottage near downtown Salem. He stays busy collecting one syllable words, writing cheery obituaries, learning how to play jazz and trying new things.

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Summer 2015 • Willamette Valley Life

V I N EYA R D

Wine Tasting at its Peak Five Places to Enjoy Wine Tasting in the North Willamette Valley

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ummer in Oregon is one of the most incredible seasons. This is the time of year when all the winter’s rain seems worth the lack of sunshine. Wine tasting is also at its peak in the months following Memorial Day, and the Willamette Valley has no limit of options. From Newberg to Eugene, visitors can spend days exploring some of the best wineries. Producers are concentrated around the region’s sub-appellations (the Dundee Hills and Yamhill-Carlton for example), but there are many options outside of these areas that are part of the broader Willamette Valley American Viticulture Area. In the northern part of the Willamette Valley you’ll find tasting rooms that are off the beaten path. Here are five destinations that are well worth your attention in the northern valley.

Abbey Creek Vineyard This new tasting room aims to bring some life to the sleepy downtown of North Plains. To most, North Plains might seem only a fast food and fuel stop off Highway 26. But venture less than five minutes off the freeway and you can sample pinot gris, chardonnay, and pinot noir. The space is not only a tasting room but also production facility and gallery for local artists. North Plains also has an antique shop and several market options where you can gather supplies for a picnic lunch.

Ardiri Winery & Vineyards

— and the staﬀ does an excellent job highlighting the features of each.

Cooper Mountain Vineyards

This stop might seem like only a storage or production facility from the road, but you’ll find an open and elegant tasting room alongside the winemaking facility. This vineyard offers a variety of Italian-inspired wines, including pinot grigio, pinot blanc, and sangiovese. The Apolloni family is establishing a Tuscan getaway in Oregon with al fresco seating and a recently-completed stuccoed barrel cave, complete with an enormous wooden door flanked by Italian cyprus.

Provincial Vineyards Further up the gravel road from Apolloni, Provincial Vineyards recently established their own tasting room on their estate vineyard. This vineyard is good lesson in not judging a book by its cover: the pinot gris and pinot 18

PHOTO BY FLICKR.COM/PHOTOS/ROSASAY

Apolloni Vineyards

With breathtaking views of the Cascades on the way, this winery is best known for being both organic and biodynamic. Cooper Mountain’s wines are direct reﬂections of the earth they are grown on. Pinot gris, chardonnay, and Tocai Friulano (a relative of sauvignon blanc) make up the white wines, with four diﬀerent pinot noirs as reds. Minerality shines through each varietal, painting a clear picture of the commitment to the land.

Apolloni Vineyards

noir are delicious. The unﬁltered pinot gris from the cask is particularly fun compared to the same wine from the bottle.

Ardiri Winery & Vineyards The perfect setting for a longafternoon sitting in the sun and

Willamette Valley Life • Summer 2015

enjoying pinot noir, this winery is set off the road and hidden from view. An elegant lounge-style tasting room offers indoor and outdoor seating, fire pits, and sweeping vineyard views. Guests will be surprised to find both Oregon and California pinot noir being poured — Ardiri has vineyards in the Willamette Valley and Carneros

Ryan Reichert is a Portland-based strategic marketing professional who relocated from the Midwest in large part because of his passion for wine and food. He holds an Advanced certification from the Wine & Spirits Education Trust and is the Wine Ambassador for Travel Oregon. ryanreichert.com

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Summer 2015 • Willamette Valley Life

E AT

Fresh and Easy Summer Dessert Orzo Cheesecake Fruit Salad

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KIM PUFFPAFF

ne of my favorite things about summer – aside from the wonderful weather – are the fresh and easy salads. The warm air and sunshine have me looking for lighter fare and easier preparation than the rest of the year, and just about any salad can make for a delicious dish without a lot of effort. I don’t want to slave over a hot stove on a hot day if I don’t have to, and a salad is good for a light lunch, potluck, or even a dessert. I happened upon this recipe in a magazine years ago, and it has been a family favorite ever since; it rarely lasts more than a day or two around my brood. Most of the ingredients are staples you’ll find in your pantry, so you can throw it together at a moment’s notice. It can also handle being customized if you prefer different ingredients than what’s called for, or wish to eliminate something for dietary reasons or preferences. I haven’t tried the vanilla pudding, as my family loves the cheesecake flavor, and I find it adds that something special to the taste. I also like to substitute the pecans with almonds, and I’ve even been known to use a can of fruit cocktail if I don’t have peaches and cherries! I often throw in the whole can of peaches, or the entire jar of cherries, or double the bananas, partly to save measuring and partly to make it stretch a bit more. (Did I mention this doesn’t last long in my house?) I also sometimes mix some coconut into the salad rather than leaving it for the topping. The beauty of a salad is that, in the end, it’s all mixed up and just tastes good! Don’t be put off by the pasta – orzo is a very small pasta, about the size of a rice grain, so it fits nicely into the salad and

I don’t want to slave over a hot stove on a hot day if I don’t have to, and a salad is good for a light lunch, potluck, or even a dessert. makes it more ﬁlling, turning it into a great light meal.

Orzo Cheesecake Fruit Salad Start to ﬁnish: 20-30 minutes Servings: 10-12 • 1 cup uncooked orzo pasta

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Willamette Valley Life • Summer 2015

• 3.4-ounce package instant cheesecake or vanilla pudding mix • 1/3 cup sour cream • 20-ounce can crushed pineapple, undrained • 1 large banana, sliced • 2 teaspoons lemon juice • Two 11-ounce cans mandarin oranges, drained • 1 cup canned sliced peaches, drained and chopped • 1/2 cup maraschino cherries, drained and quartered • 2 cups miniature marshmallows • 1 cup chopped pecans, toasted • 8-ounce carton frozen whipped topping, thawed • 1/2 cup flaked coconut, toasted In a medium pan, cook the pasta according to directions on the box. Drain and rinse in cold water; set aside. In a large bowl, mix together the

instant pudding mix, sour cream, and crushed pineapple. In a small bowl, slice the banana and toss the slices in the lemon juice. Add the pasta, fruit, marshmallows, and nuts to the pudding mixture. Mix to combine. Gently fold in the whipped topping until just combined and top with coconut ﬂakes. Serve immediately or cover and refrigerate.

Kim Puffpaff is a wife, mother, homemaker, baker, singer, and artist of various handcrafts. Growing up with excellent home cooking and feeding her own family for over fifteen years, has given her the foundation and experience that she is happy to share with others. Kim lives with her husband, teenage son, two school-age daughters, and four yappy little dogs.

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Summer 2015 • Willamette Valley Life

PA R T I N G S H O T S

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Summer 2015 • Willamette Valley Life

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Willamette Valley Life • Summer 2015